Serve these pillowy soft homemade buttermilk pancakes from scratch drizzled with homemade orange syrup for breakfast. They will melt in your mouth!
The morning I made these buttermilk pancakes from scratch, The Husband was hoping for quiche. Yes, my husband is man enough to admit he likes quiche. I think it’s sexy.
I wanted pancakes. These pancakes to be exact. And since I am the only one in this house that knows how to make quiche or pancakes, pancakes won.
I really think I will never make pancakes without buttermilk in the batter again. It gave them a really creamy texture that just melted in your mouth.
The Husband thinks he still prefers regular old Aunt Jemima pancake syrup over the homemade orange syrup. Little Tot and I disagree. We both loved it. It was very fresh and not hard to make at all. Martha Stewart probably would have used freshly squeezed orange juice, but I was hungry. From concentrate works just as well.
If you have leftovers, you can place waxed paper between each pancake and wrap them in aluminum foil. However, I actually had to ration out the pancakes you see pictured so that I would have something to photograph. After I was satisfied with the pictures and gave the all clear, they were promptly eaten.
Buttermilk Pancakes from Scratch with Homemade Orange Syrup
Homemade Orange Syrup:
- 1 cup granulated sugar
- 1-1/3 cup unsweetened orange juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 2 eggs lightly beaten
- 2 cups nonfat buttermilk
- 2 tablespoons vegetable oil
- 1/2 - 1 cup regular milk
For the syrup:
- Combine sugar and orange juice in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 25 minutes until mixture is thickened and reduce to about 1 cup. Remove from heat and set aside.
For the pancakes:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together egg, buttermilk, and oil.
- Create a well in the center of the dry ingredients. Pour in the egg mixture and stir just until dry ingredients are moist. If batter is too thick, add regular milk 2 tablespoons at a time until batter reaches desired consistency.
- Heat a nonstick griddle to 350 degrees. Pour pancake batter by ¼ cup fulls onto hot griddle. Flip the pancakes over when bubbles begin to form on the surface.
- Serve pancakes with homemade orange syrup.